Gordon Ramsay Prime Rib Roast Beef

Gordon Ramsay’s Prime Rib Roast Beef is made of a 13-pound prime rib roast seasoned with mustard, garlic, thyme, and black pepper. It serves 6, takes about 2 hours, and yields a succulent, medium-rare roast.

Try More Gordon Ramsay Recipe:

• Gordon Ramsay Standing Rib Roast
• Gordon Ramsay Chili Beef Lettuce Wrap
• Gordon Ramsay Roast Leg of Lamb 

💗 Why You’ll Love This Prime Rib Roast Beef Recipe:

• Tender and Juicy: Cooking at a high initial temperature and using an instant-read thermometer ensures that the meat is tender, juicy, and cooked to your desired level of doneness.
• Easy to Follow: Gordon Ramsay’s recipe provides clear, step-by-step instructions that make it accessible to both novice and experienced cooks.
• Impressive Presentation: The finished dish is visually stunning, making it perfect for special occasions and holiday gatherings.
• Minimal Ingredients: The recipe requires only a handful of basic ingredients, making it budget-friendly and accessible.
• Resting Period: Allowing the roast to rest after cooking ensures that it remains juicy and flavorful when served.

❓ What Is Gordon Ramsay’s Prime Rib Roast Beef Recipe?

Gordon Ramsay’s Prime Rib Roast Beef recipe features a 13-pound prime rib roast seasoned with Dijon mustard, garlic, thyme, and black pepper. Roasted to perfection, it yields a tender, flavorful, and visually impressive dish.

🥩 Gordon Ramsay Prime Rib Roast Beef Ingredients

• 13 pound prime rib roast (5-rib chine bone removed)
• 2 teaspoons kosher salt, plus more to season
• 1/3 cup Dijon mustard
• 2 tablespoons minced garlic
• 1 tablespoon chopped thyme leaves
• 2 teaspoons coarsely ground black pepper
• 3 tablespoons extra-virgin olive oil

👩‍🍳 How To Make Gordon Ramsay Prime Rib Roast Beef

1. Gather the items. Take the meat out of the fridge and let it sit at room temperature for an hour. Warm the oven up to 450°F.
2. Take the meat out of the fridge and let it sit at room temperature for an hour. Warm the oven up to 450°F. Plant the meat in a baking pan with the bone side down. Sprinkle it with a little salt. For twenty minutes, roast the meat in the bottom third of the oven. Take the meat out of the oven and lower the heat to 350°F.
3. You can put garlic, thyme, pepper, and 2 teaspoons of kosher salt in a small bowl and mix them together. Add the olive oil and mix it in.
4. Spread the mustard mixture on the meat’s top and sides, and roast it for another hour and a half. Twice or three times, turn the roasting pan to make sure the meat browns evenly.
5. If you put an instant-read thermometer in the thickest part of the middle of the roast and it reads 120°F (for medium rare), the meat is done. The core temperature of the roast should reach 130°F if you like your meat medium-rare.
6. Place the roast on a cutting board, loosely cover it with foil, and set it aside for 20 to 30 minutes to rest. Lay the roast on its side and use a long, sharp knife to cut between the bones and the meat. Take out the bones and set them away.
7. Place the roast on its back. Quarter to half an inch thick slices of roast should be placed on warm plates. Serve the meat right away with any cutting juices on top.

💭 Recipe Tips

• High Initial Temperature: Starting the roast at a high temperature (450°F) helps to sear the outside, locking in juices and flavor. Remember to place it bone-side down in the roasting pan.
• Mustard Mixture: The Dijon mustard mixture adds flavor and a nice crust to the roast. Be sure to evenly spread it over the top and sides for even flavor distribution.
• Basting: Turning the roasting pan a few times during cooking ensures that the meat browns evenly. Basting with the pan juices also adds flavor and moisture.
• Use a Meat Thermometer: To achieve your desired level of doneness, use an instant-read meat thermometer. For medium-rare, aim for a reading of 120°F, and for medium, around 130°F. Insert the thermometer into the thickest part of the roast.
• Resting the Meat: After removing the roast from the oven, allow it to rest for 20 to 30 minutes. This resting period allows the juices to redistribute within the meat, ensuring a juicy and flavorful result.

🍲 What To Pair Nicely With Prime Rib Roast Beef?

Pair Prime Rib Roast Beef with Yorkshire pudding, horseradish sauce, roasted vegetables, mashed potatoes, and a rich gravy for a classic and delicious meal.

🎚 How To Store Leftovers Prime Rib Roast Beef?

• Refrigeration: Place leftover prime rib roast beef in an airtight container or wrap it tightly with plastic wrap store it in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, slice the leftover roast, wrap individual portions in plastic wrap, then place them in a freezer-safe bag or airtight container freeze for up to 2-3 months. Thaw in the refrigerator before reheating.

🥵 How To Reheat Leftovers Prime Rib Roast Beef?

• Oven: Preheat the oven to 250°F (120°C). Place the prime rib in a baking dish with a bit of broth, cover with foil, and heat for about 10-15 minutes or until just warm.
• Microwave: Place slices of prime rib in a microwave-safe dish, add a splash of broth, cover with a damp paper towel, and heat on medium power in 30-second intervals until just warmed through.

FAQs

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Beef Brisket
• Gordon Ramsay Standing Rib Roast
• Gordon Ramsay Beef Liver

Gordon Ramsay Prime Rib Roast Beef Nutrition Facts

Amount Per Serving:

• Calories:570
• Total Fat: 9g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 410mg
• Total Carbohydrates: 1g
• Dietary Fiber: 0g
• Sugar: 0g
• Protein: 21g

Gordon Ramsay Prime Rib Roast Beef

Author: Erin Table for Seven Cooking Method:Baking Cuisine:British Courses:Dinner, Lunch, Main Recipe Keys: P Prime Rib Roast Beef

Difficulty:BeginnerPrep time: 20 minutesCook time: 1 minuteRest time: minutesTotal time: 2 minutesServings:6 servingsCalories:570 kcal Best Season:Available

Description

Gordon Ramsay’s Prime Rib Roast Beef is made of a 13-pound prime rib roast seasoned with mustard, garlic, thyme, and black pepper. It serves 6, takes about 2 hours, and yields a succulent, medium-rare roast.

Ingredients

• 13 pound prime rib roast (5-rib chine bone removed)
• 2 teaspoons kosher salt, plus more to season
• 1/3 cup Dijon mustard
• 2 tablespoons minced garlic
• 1 tablespoon chopped thyme leaves
• 2 teaspoons coarsely ground black pepper
• 3 tablespoons extra-virgin olive oil

Instructions

1. Gather the items. Take the meat out of the fridge and let it sit at room temperature for an hour. Warm the oven up to 450°F.
2. Take the meat out of the fridge and let it sit at room temperature for an hour. Warm the oven up to 450°F. Plant the meat in a baking pan with the bone side down. Sprinkle it with a little salt. For twenty minutes, roast the meat in the bottom third of the oven. Take the meat out of the oven and lower the heat to 350°F.
3. You can put garlic, thyme, pepper, and 2 teaspoons of kosher salt in a small bowl and mix them together. Add the olive oil and mix it in.
4. Spread the mustard mixture on the meat’s top and sides, and roast it for another hour and a half. Twice or three times, turn the roasting pan to make sure the meat browns evenly.
5. If you put an instant-read thermometer in the thickest part of the middle of the roast and it reads 120°F (for medium rare), the meat is done. The core temperature of the roast should reach 130°F if you like your meat medium-rare.
6. Place the roast on a cutting board, loosely cover it with foil, and set it aside for 20 to 30 minutes to rest. Lay the roast on its side and use a long, sharp knife to cut between the bones and the meat. Take out the bones and set them away.
7. Place the roast on its back. Quarter to half an inch thick slices of roast should be placed on warm plates. Serve the meat right away with any cutting juices on top.

Notes

• High Initial Temperature: Starting the roast at a high temperature (450°F) helps to sear the outside, locking in juices and flavor. Remember to place it bone-side down in the roasting pan.
• Mustard Mixture: The Dijon mustard mixture adds flavor and a nice crust to the roast. Be sure to evenly spread it over the top and sides for even flavor distribution.
• Basting: Turning the roasting pan a few times during cooking ensures that the meat browns evenly. Basting with the pan juices also adds flavor and moisture.
• Use a Meat Thermometer: To achieve your desired level of doneness, use an instant-read meat thermometer. For medium-rare, aim for a reading of 120°F, and for medium, around 130°F. Insert the thermometer into the thickest part of the roast.
• Resting the Meat: After removing the roast from the oven, allow it to rest for 20 to 30 minutes. This resting period allows the juices to redistribute within the meat, ensuring a juicy and flavorful result.

Keywords:Gordon Ramsay Prime Rib Roast Beef